Reviewed: Nov. 16, 2005

Very good! I added an additional 2 ounces of cheese. Wasn't sure how to shredded that kind of cheese - not very easy to do, so I just diced it and it worked perfectly. Yum yum!

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WEBGIRL302

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

Living In: Wauconda, Illinois, USA

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Reviewed: Nov. 4, 2005

I found this recipe bland. I used frozen mixed vegi's instead of corn. But cooked the rest as per recipe. My 4 year old did enjoy it...but I will not make again.

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cat hart

Cooking Level: Intermediate

Home Town: Summerland, British Columbia, Canada

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Reviewed: Oct. 29, 2005

I would never have thought my kids would eat this - but they did, and a lot of it! It doesn't LOOK real good, but it sure tastes good. The only changes I made were these: onion powder instead of onions (concession to the kids) and cheese on only half (to pacify the cheese-hater).

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ANNE1953

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Reviewed: Oct. 25, 2005

This is classic comfort food on a cold winter/fall evening. I eliminated the corn & substitued carrots and used real colby cheese instead of processed. It was excellent. Can't miss with this one. Easy too!

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TinaMarie

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Reviewed: Sep. 18, 2005

I tried this recipe today for the leftover ham I had last night. WOW! This recipe is WONDERFUL!! I love this stuff, and can see myself making this over and over again! Thank you so much for the great idea!!

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TELMER

Cooking Level: Expert

Living In: Lake Mary, Florida, USA

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Reviewed: Aug. 29, 2005

Five stars? You've got to be kidding! It was edible, but that's it.

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MttaLeslie

Cooking Level: Intermediate

Living In: Marietta, Ohio, USA

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Reviewed: May 19, 2005

loved this recipe. here is how i made it.. 2 1/4 cups of milk, 2 cups shredded cheddar cheese (placed inbetween layers of potatoes), added 1 cup of frozen peas, 1 cup corn, 2 tsp seasoned salt, 2 cloves garlic, more pepper, 2 tsp onion powder. dont be afraid to add more salt. it needed it. enjoy!

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SUNRAY9177

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Fraser, Michigan, USA

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Reviewed: May 15, 2005

This was awesome! I made it exactly as described except I added a wee bit more potatoes and I didn't add parsley because I didn't have any and didn't feel like going to get some. It was great. The son loved it and the hubby too. Thanks!

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CHICKLETTE

Cooking Level: Expert

Living In: Marysville, Ohio, USA

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Reviewed: May 7, 2005

Awsome and quick. A family fav.

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VREEVE

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Reviewed: Apr. 22, 2005

I didn't care for this. There were 3 of us that ate it (I customized the recipe for 4) & there were leftovers that were never eaten. Threw away after a few days so I guess it wasn't much of a hit with the other 2 either.

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PEGAGRIF

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Reviewed: Apr. 18, 2005

Wow!!! This is my new favorite meal! It is SOOOOOOO good! I will be making this weekly! :)

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JEDIEVE

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Reviewed: Apr. 17, 2005

This reminded me of a shephards pie I used to make years ago. I forwarned my husband that it might not taste great as it wasn't the most attractive dish I've ever made. He's not thrilled with this type of meal to begin with, but I was intrigued with the rating. He loved it!! It is yummy! I used a can of cream of mushroom soup as others had suggested. I'm sure there are a number of things you could put in here without hampering the taste. I think this would make a good dish for when the grand babes visit. Seems like something kids would like. Thanks for sharing.

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SUNNYBUNS

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Reviewed: Apr. 7, 2005

WOW... this was great. I doubled the recipe and shared it with a friend. Be sure not to over cook the potatoes before putting them into the baking dish with the other ingredients. They will finish cooking in the oven. There is plenty of sauce.

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chiromom

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Reviewed: Apr. 5, 2005

I loved this hearty recipe. I made it with few modifications: additional onion and added rinsed frozen peas. One of my new favorites!

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INEEDAVACA

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Reviewed: Apr. 4, 2005

Very filling and great flavor! We added some Tony Chachere's for a little kick and it was really good!

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CKAMM1107

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Reviewed: Apr. 3, 2005

very good....great way to use that leftover ham, it even froze well and I ate it myself, one night when I was too tired to cook....into the microwave and ta-dah!!! Delicious!

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CHRIS4FOOD

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Apr. 1, 2005

I made several changes in this recipe. Subbed sliced mushrooms for the corn, used mushroom soup and .5 cup milk for the white sauce, added 1 T. dijon mustard, didn't saute the onion in butter (to save on fat) and diced the cheese and added it to the dish before baking. We really liked it with the above changes! Nothing gourmet, just good comfort food!

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COGRANDMA4

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Reviewed: Mar. 31, 2005

I subbed grated white cheddar, but otherwise made as written. While this tasted very good, I found it to be a lot of work (prep before and dishes after).

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 29, 2005

We love casseroles, so I knew just from reading this recipe we'd like it. I did make a few changes while preparing. I didn't have processed cheese food so I used grated chedder. I added appx. 4 oz. frozen corn and peas and because I put more than 2 cups ham it didn't appear creamy enough by the time I poured into the baking dish. So, I spread the top of the casserole with a can of cream of mushroom soup and I put frozen biscuits over the top of it. I baked it for appx. 30 minutes or until the biscuits were golden brown.

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DWOOD6

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Reviewed: Mar. 28, 2005

I make this a lot for my family--all three kids like it and it's easy! I do a few different things, from other reviews: I use a package of cubed ham, five large potatoes, onion flakes (less onion taste for the kids), skip the parsley, and add shredded cheddar cheese right to the white sauce instead of putting processed cheese food on top. I use a 9x13 pan.

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LJVS

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Hearty Ham Casserole

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